Description

A quick and satisfying chicken salad featuring toasted almonds, chopped celery, and a zesty lemon-mayo dressing. This no-fuss, 10-minute recipe is perfect for a light lunch or dinner.

Ingredients

2 cups chopped, cooked chicken meat
1 rib celery, chopped
1/2 cup blanched slivered almonds
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon ground black pepper

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Instructions

Gather all ingredients, including pre-cooked chicken and chopped celery.
Place blanched slivered almonds in a skillet over medium-low heat.
Toast almonds until golden brown, shaking the pan frequently to prevent burning.
In a bowl, whisk together mayonnaise, lemon juice, and black pepper until smooth.
Add toasted almonds, chicken, and celery to the dressing. Gently toss to combine.
Serve immediately or refrigerate for later.

Notes

Toast almonds carefully to avoid charring.
Store in an airtight container in the refrigerator for up to 2 days.

Prep Time: 10
Cook Time: 5
Category: Lunch
Method: Mixing
Cuisine: American